Wednesday, October 21, 2009

Pumpkin Chiffon Cake

A friend gave me a pumpkin recently. Since it was quite large, I have decide to use some for bread and cake. baked a Pumpkin Chiffon Cake yesterday.

Here is the recipe, if you want to try.

Pumpkin Chiffon Cake

4 nos. egg yolk (size : grade A)
40ml corn oil
110gm superfine flour
80 gm pumpkin (steamed and mashed)
60ml warm water
5 nos egg white (size : grade A)
50gm sugar (add more if you prefer)
0.5 tsp lemon juice)

Method :
  • Preheat oven at 170 C.
  • Combine egg yolks, oil, flour, pumpkin and water. Mix till well blended and set aside.
  • Whisk egg whites till frothy.
  • Gradually add in sugar and lemon juice. Continue whisking till stiff peak is formed.
  • Mix 1/3 of the egg whites into the egg yolk batter with a whisk.
  • Fold in the remaining egg yolk batter.
  • Pour batter into a chiffon cake tin and bang the tin a couple of times to release the trapped bubbles.
  • Bake in the oven at 170C for 30- 35 mins or till cooked.
  • Remove cake from oven and invert it immediately to cool for 30 mins before slicing.

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